Three
Classic Cocktails

Amaretto
Sour. Fill a short glass with ice. In a shaker combine the following.
Then shake and strain into the glass.

1.5 oz.
amaretto

1 oz.
lemon juice

Ice to
fill

Grasshopper. In a shaker
combine the following. Then shake and strain into a large brandy
snifter.

1 oz.
green crème de menthe

1 oz.
white crème de cacao

1 oz.
cream

Ice to
fill

Chocolate
Orange. In a shaker combine the following. Then shake and strain into
a large brandy snifter.

1 oz.
triple sec

1 oz. dark
crème de cacao

1 oz.
cream

Ice to
fill

Liqueurs, Schnapps, Anise, and Bitters are terms that cover a wide
variety of types of spirits. What they all share in common is that they
are flavored spirits.

Liqueurs (also
known as Cordials) are sweet, flavor-infused spirits that are categorized
according to the flavoring agent (i.e., fruits, nuts, herbal and spice
blends, creams and such). The word liqueur comes from the Latin
liquifacere ("to dissolve") and refers to the dissolving of
flavorings in the spirits. Artificial flavorings are strictly regulated in
most countries, and where allowed, must be prominently labeled as
such.

Top-quality
liqueurs are produced by distillation of either the fermented flavor
materials or the spirit in which they have been infused. Many liqueurs use
finished spirits such as Cognac, Rum or Whisky as their base. Others
macerate fruit or other flavorings in a neutral spirit. Crèmes
(crème de menthe, crème de cacao, etc.) are liqueurs with a
primary flavor (a single, dominant flavor rather than a mix), while cream
liqueurs combine dairy cream and alcohol in a homogenized, shelf-stable
blend.

All liqueurs are
blends, even those with a primary flavor. A touch of vanilla is added to
crème de cacao in order to emphasize the chocolate. Citrus flavor
notes sharpen the presentation of anise. Herbal liqueurs may contain
dozens of different flavor elements that a master blender manipulates to
achieve the desired flavor profile.

Liqueurs are not
usually aged for any great length of time (although their base spirit may
be), but may undergo resting stages during their production in order to
allow the various flavors to "marry" into a harmonious
blend.

Liqueurs can be
hard to classify, but regardless of flavor they can be broadly divided
into two categories.

Generics
are liqueurs of a particular type (Crème de Cacao or
Curaçao, for example) that can be made by any producer.

Proprietaries are liqueurs with trademarked names that are
made according to a specific formula. Examples of such liqueurs include
Kahlúa, Grand Marnier, and Southern Comfort.

Schnapps
is a general term used for an assortment of white and flavored spirits
that have originated in northern countries or regions such as Germany or
Scandinavia. Schnapps can be made from grain, potatoes, or molasses and be
flavored with virtually anything (Watermelon and Root Beer Schnapps from
the United States being proof of that). The dividing line between Schnapps
and Flavored Vodka is vague and is more cultural than stylistic, although
European Schnapps tend to be drier than their American counterparts and
liqueurs.

Anise-Flavored Spirits can vary widely in style depending
on the country of origin. They can be dry or very sweet, low or high
proof, distilled from fermented aniseed or macerated in neutral spirit. In
France, Anis (as produced by Pernod) is produced by distilling anise and a
variety of other botanicals together. Pastis is macerated, rather than
distilled, and contains fewer botanicals than Anis. In Italy, Sambucca is
distilled from anise and botanicals, but is then heavily sweetened to make
it a liqueur. Oil of fennel (also known as green anise) is frequently
added to boost the aroma of the spirit. Greece has a drier, grappa-like
liqueur called Ouzo , which is stylistically close to pastis.

Bitters
are the modern-day descendents of medieval medical potions and are
marketed as having at least some vaguely therapeutic value as stomach
settlers or hangover cures. They tend to be flavored with herbs, roots,
and botanicals, contain lower quantities of fruit and sugar than liqueurs,
and have astringent notes in the palate.